Vegan Cinnamon Muffin Doughnut Holes

1 1/2 tablespoons ground flaxseed meal plus 4 1/2 tablespoons water, mixed and allowed to sit for 15 minutes

(If you do not need these to be vegan, you can use 1 whole egg plus one egg white)

2 cups all-purpose flour (or one cup white and one cup whole-wheat...I used one cup white and one cup white whole wheat)

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

dash salt

pinch of nutmeg (optional)

1/4 cup vegetable or coconut oil

1/2 cup plain or vanilla coconut milk yogurt

1/2 cup unsweetened almond milk

1 cup sugar mixed with 1 TB cinnamon in a large container with a lid or a gallon zip bag

1/2 cup vegan butter, melted (I used a pie plate)

Heat oven to 375 degrees. Coat a doughnut hole pan or a mini muffin pan or a doughnut pan VERY WELL with cooking spray.

Combine flour-nutmeg (if using) in a large bowl. Make a well in the center and add flaxseed mixture, oil, yogurt, and almond milk. Stir just to combine.

Portion into prepared pan(s) just to fill wells. Bake for 7-10 minutes or until "muffins" spring back when pressed in the center. Cool in pans a few minutes, then remove to a rack. Cool a few minutes on the rack. Coat each in melted butter, then shake in cinnamon (can do this in batches of several at a time). Best eaten the same day. This is generally not a problem.

Makes a couple dozen mini "doughnut holes" or mini muffins.